Our Feature Cake for 2026 is an Almond Cream Cake!

Almond Cream Cake

Ingredients for the Almond Vanilla Cake

  • 1 cup (226 g) unsalted butter, softened

  • ¾ cup (165 ml) neutral oil (avocado)

  • 2½ cups (500 g) granulated sugar

  • 6 large eggs, room temperature

  • 1 Tbsp vanilla extract

  • ¾ tsp almond extract

  • 4 cups (460 g) cake flour, sifted

  • 1 Tbsp baking powder

  • ½ tsp baking soda

  • 1 tsp kosher salt

  • 1½ cups (360 ml) buttermilk, room temperature

  • ½ cup (136 g) sour cream, room temperature

Instructions

Preheat oven to 350°F. Grease and prepare three 9-inch round cake pans.

In a stand mixer fitted with the paddle, beat butter, oil, sugar, vanilla, and almond extract on medium-high for 4–5 minutes until very pale and fluffy. Scrape the bowl well. Set a timer to mix for the recommended duration.

Lightly whisk eggs together or use an immersion blender to combine so they incorporate smoothly and evenly. This keeps the batter emulsified and prevents it from breaking or looking curdled. Slowly stream the eggs in, mixing well after each addition.

In a separate bowl, whisk together sifted cake flour, baking powder, baking soda, and salt.

With mixer on low, add dry ingredients in three additions, alternating with buttermilk in two additions, beginning and ending with dry. Mix just until combined.

Mix on low until batter has just barely come together. Add the sour cream and mix on low until the batter is smooth and thick. I like to pull the bowl off the mixer and finish mixing by hand. I find that it’s the easiest way to avoid overworking the batter.

Divide evenly between pans. Bake 25–30 minutes, until lightly golden and a toothpick inserted shows a few moist crumbs.

Cool 10 minutes in pans, then turn out onto racks to cool completely.

Ingredients for the Frangipane Filling

  • ½ cup (113 g) unsalted butter, softened

  • ¾ cup (150 g) granulated sugar

  • 1 cup (96 g) almond flour

  • 2 large eggs, room temperature

  • ½ tsp almond extract

  • 1 tsp vanilla extract

  • 2 Tbsp (15 g) all-purpose flour

  • Pinch kosher salt

Instructions

Cream butter and sugar until smooth. Mix in almond flour. Add eggs one at a time, mixing well. Stir in extracts, flour, and salt.

Transfer mixture to a saucepan and cook over low heat, stirring constantly, about 6-8 minutes, until slightly thickened and glossy (170–175°F).

Remove from heat and cool completely. Chill until thick and pipeable. This is great to make ahead of time so it has time to fully set in the refrigerator.

Ingredients for the Brown Butter Buttercream

  • 2 cups (454 g) unsalted butter

    • Brown 1 cup (226 g)

    • Keep 1 cup (226 g) softened

  • 5½ cups (660 g) powdered sugar, sifted

  • ⅓ cup (80 ml) heavy cream, plus more as needed

  • 1½ tsp vanilla extract

  • ¾ tsp salt

Instructions

Brown 1 cup butter until golden and nutty. Pour into a heatproof dish and cool completely. Chill briefly until opaque and soft, stirring occasionally.

In a stand mixer fitted with the paddle, beat softened butter and browned butter together on medium-high for 8 minutes until very pale and fluffy.

With mixer on low, add powdered sugar and salt. Add vanilla and slowly stream in heavy cream. Beat until light and fluffy.

Ingredients for the Toasted Sliced Almonds

  • ½ cup sliced almonds

Instructions

Preheat oven to 325°F (165°C).

Spread almonds in an even layer on a parchment-lined baking sheet. Toast for 6–8 minutes, stirring once halfway through, until lightly golden and fragrant. Remove from the oven and let cool completely, they’ll continue to crisp as they cool.

Tip: Keep a close eye on them toward the end; sliced almonds go from golden to burnt quickly.

Assembling the Almond Cream Cake

Level cake layers if needed.

Place first layer on a cake board. Pipe a buttercream dam around the edge. Fill with ½ of the frangipane.

Repeat with second layer.

Top with final layer, crumb coat, and chill 30 minutes.

Apply final coat.

Pipe rosettes on top using Wilton Tip #1M and finish with toasted sliced almonds and a dusting of powdered sugar.

Storage Instructions

Short term (same day or next day): The fully assembled cake can be kept covered at cool room temperature for up to 24 hours.

Refrigerator: For longer storage, refrigerate the cake in an airtight container or cake box for up to 3 days. Let slices come to room temperature for 30–45 minutes before serving for the best texture and flavor.